Kerala’s rich culinary tradition offers a variety of dishes that are both unique and flavourful. One of the most beloved staples from the Malabar region is pathiri, a type of flatbread made primarily from rice flour. It is a popular dish among the Muslim community in Kerala, served during special occasions and festive meals.
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This versatile bread has many variations, each with its own distinct preparation and taste. This article will explore six must-try Malabari pathiris that showcase the culinary diversity of Kerala. From crispy ney pathiri to layered chatti pathiri, these dishes are sure to delight your taste buds.
Ney Pathiri
Ney pathiri, also known as ney pathal, is one of the most popular versions of pathiri in Kerala. The word "ney" means ghee in Malayalam, and this dish is made by deep-frying rice flour dough in ghee or oil. Unlike the regular steamed pathiri, ney pathiri is crispy on the outside and soft on the inside. It is often served with spicy meat curries, such as beef or chicken, and is a common dish during special occasions and festivals in the Malabar region. The crispy texture and slightly rich flavour from the ghee make ney pathiri a delicious treat that pairs well with a variety of side dishes.
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Kannu Vacha Pathiri
Kannu vacha pathiri is a visually appealing variation of pathiri, named after the pattern of small dots or "eyes" (kannu) made on its surface. This pathiri is made from a simple rice flour dough, but the intricate design gives it an attractive look. The dots are created by pressing the dough with a finger or a small object before it is cooked. Kannu vacha pathiri is usually prepared for special occasions and is served with meat or fish curries. Its delicate appearance and soft, melt-in-your-mouth texture make it a favourite among those who appreciate both the visual and taste elements of food.
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Meen Pathiri
Meen pathiri is a savoury pathiri where rice dough is filled with a spiced fish mixture and steamed, making it a complete dish on its own. The word "meen" means fish in Malayalam, and this pathiri is a popular delicacy in coastal Kerala, where fresh seafood is abundant. To prepare meen pathiri, the rice flour dough is rolled out into thin discs, stuffed with a flavourful fish filling usually made with sardines, mackerel, or other local fish, and then sealed. The filled pathiris are then steamed or fried, depending on the recipe. The combination of soft rice flour and spiced fish creates a delightful flavour that seafood lovers will appreciate.
Chatti Pathiri
Chatti pathiri is often referred to as the Malabar version of lasagna due to its layered structure. It is a layered pastry made with thin pathiri sheets and filled with either sweet or savoury fillings. For the savoury version, the layers are filled with spiced meat, usually chicken or mutton, while the sweet version uses ingredients like coconut, nuts, and sugar. Once the layers are assembled, the whole dish is cooked in a pan until it is golden and slightly crispy on the outside. Chatti pathiri is often served during Ramadan and other festive occasions and is a perfect example of Malabar’s rich culinary tradition.
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Thenga Pathiri
Thenga pathiri, or coconut pathiri, is another delicious variation that incorporates the sweetness of grated coconut into the rice flour dough. Thenga pathiri is slightly thicker than the regular pathiri and has a subtle coconut flavour, which makes it a great accompaniment to both sweet and savoury dishes. It is often paired with chicken curry or a light vegetable stew, as the mild coconut flavour complements the spices in these dishes. The use of coconut, a staple in Kerala cuisine, adds a unique touch to this pathiri, making it a must-try for anyone looking to explore traditional Kerala flavours.
Rava Pathiri
Rava pathiri is made using semolina (rava) instead of rice flour, giving it a slightly different texture and taste. Rava pathiri is soft and slightly chewy, and it is usually cooked on a tawa without any oil or ghee. This pathiri is often paired with both vegetarian and non-vegetarian curries, as its neutral flavour helps balance the richness of the curry. Rava pathiri is also easier to prepare compared to other types of pathiri, making it a popular choice for everyday meals in many households. Its simple yet satisfying taste makes it a staple in the Malabar region.